Sauteed Venison Chops With Cognac Mustard Glaze Recipes

THE MERCHANT OF VENISON CHOPS WITH RED WINE MUSHROOM SAUCE AND BULGUR PORRIDGE

Steps:

• Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.
• In the same pan, over medium-high heat, saute the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.
• While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 cups boiling water, cover and let stand for 30 minutes.
• To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

VENISON CHOPS WITH PEARS, CHESTNUTS, AND PORT WINE-VINEGAR SAUCE

Steps:

• Heat butter in saute pan and caramelize the pears. Add the onions, cherries and chestnuts, saute and finish with chopped chives. Heat butter in another saute pan and cook the mushrooms and season with salt and pepper. Keep warm.
• Heat a large saute pan over high heat and add olive oil. Season the chops well and add to the pan. Cook 3 minutes on each side of the chop or until preferred doneness. Remove chops from pan and deglaze with 2 tablespoons sherry vinegar, 3 tablespoons port wine, and reduce for a minute. Add 2 tablespoons cherry juice and 1 cup demi-glace. Reduce until thick and then swirl in butter. Plate chops surrounded by the winter ragout and drizzled with sauce. Serve immediately.

HERBED STEAK WITH BALSAMIC SAUCE

Steps:

• In a small bowl combine cracked pepper, Italian seasoning, garlic powder, and salt. Sprinkle evenly over both sides of each steak; rub in with your fingers.
• In a heavy large skillet heat oil over medium-low to medium heat. Add steaks; cook until desired doneness, turning once halfway through cooking time. Allow 10 to 13 minutes for medium-rare doneness (145 degrees F) to medium doneness (160 degrees F). Remove steaks from skillet, reserving drippings in the skillet. Cover steaks with foil; keep warm.
• To prepare the sauce: carefully add beef broth and balsamic vinegar to the skillet; stir to scrape up any crusty brown bits from bottom of skillet. Bring to boiling. Boil gently, uncovered, about 4 minutes or until sauce is reduced by half. Remove from heat; stir in butter.
• Divide sauce among 4 dinner plates. Cut each steak in half. Place a piece of meat on top of sauce on each plate; sprinkle with parsley.

SAUTEED VENISON CHOPS WITH COGNAC MUSTARD GLAZE

Steps:

• Season the chops slightly with salt and pepper. Heat the oil in a frying pan and saute the chops until rare or medium rare. Remove and keep them warm in a low oven.
• Deglaze the frying pan with the Cognac and stock. Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened. Add any juices from the chops. Correct seasoning.
• Spoon some sauce over each chop and serve.

VENISON CHOPS WITH SHALLOTS AND CUMIN

Steps:

• Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
• Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
• Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
• Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.

MUSTARD-GLAZED PORK CHOPS

Steps:

• In a small saucepan, whisk the brown sugar, Dijon mustard, vinegar, molasses and ground mustard until blended. Bring to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 2-3 minutes or until thickened., Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. Top with sauce; turn to coat. Bake, uncovered, at 350° for 18-22 minutes or until juices run clear, basting occasionally.

MARINATED VENISON CHOPS

Steps:

• Place chops in a plastic bag and set in a shallow dish.
• For marinade: In a small bowl combine remaining ingredients.
• Pour marinade over chops,seal bag.
• Marinate in the refrigerator for 2-4 hours,turning bag occasionally.
• Drain chops.
• Discard marinade.
• Preheat broiler.
• Place chops on the unheated rack of a broiler pan.
• Broil 3-4 inches from the heat for 10-12 minutes for medium, turning meat over after half the broiling time.

SAUTEED VENISON CHOP WITH BERRY CHUTNEY

Steps:

• Place venison chops in a bowl or zip-lock plastic bag.
• Add canola oil and gin or aquavit and mix to coat chops well.
• Cover bowl or seal bag.
• Refrigerate for 24 hours.
• Remove from refrigerator fifteen minutes before cooking.
• The Chutney:.
• In a large saute pan over medium heat, combine olive oil and brown sugar.
• Stir to dissolve sugar.
• Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
• Add apricots, prunes and dates and saute about one minute.
• Add fresh berries, cranberries, lime zest and thyme and mix well.
• Add orange juice and vinegar.
• Lower heat and simmer until liquid is almost absorbed, about five minutes.
• Stir in mustard and season to taste with salt and pepper.
• Keep warm over very low heat.
• The Chops.
• Preheat oven to 400°F.
• Heat a large iron skillet on top of the stove until very hot.
• Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
• Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
• Remove chops to a board, cover with foil and let rest for five minutes.
• To serve, spoon chutney onto each of four plates.
• Thinly slice venison chops parallel to the bone and fan out slices over the chutney.

VENISON CHOPS WITH MUSHROOM SAUCE

Steps:

• Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
• Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
• Move the chops to a heated platter and place the platter in a warm (150°F) oven.
• Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
• Spoon the sauce over the chops and serve immediately.
• Mushroom Sauce-----------.
• In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
• Add the wine and turn the heat to high for 2 minutes.
• Lower the heat.
• Blend in the sour cream and the salt and pepper.
• Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

GRILLED VENISON CHOPS

Steps:

• Preheat the grill to high or heat a grill pan over high heat.
• Brush both sides of the chops with the oil and season with salt and pepper. Put on the grill and grill until golden brown and slightly charred, about 4 minutes. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
• While the venison is resting, melt the butter in a medium sauté pan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season with salt and pepper.
• Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop. Garnish with fresh sage leaves.

STUFFED VENISON CHOPS OR STEAKS

Steps:

• Place milk in a gallon ziplock bag.
• Place All seasoning in the bag.
• Shake until seasoning starts to mix.
• Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
• Refrigerate at least 4 hours or overnight.
• Drain in colander. Reserve the milk marinate.
• Add olive oil if using Hormel cooked bacon pieces and bits.
• Do not use olive oil if using bacon slices.
• In large deep frying pan add the bacon of your choice with or without oil.
• Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
• With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
• Place in a bowl.
• Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
• Stuff each chop or steak with bacon and green pepper.
• Close with one or two toothpicks stabbed at an angle.
• Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
• Place on a platter in the oven on warm.
• Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
• Add salt and pepper if desired.
• Serve the gravy over the chops or steaks with hot buttered biscuits.

STUFFING-TOPPED VENISON CHOPS

Steps:

• In a large skillet, brown chops in oil on both sides. Transfer to a greased 11x7-in. baking dish; add enough broth to reach top of chops. In a large bowl, combine stuffing ingredients. Spoon over chops. , Cover an bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°.

VEAL CHOPS IN COGNAC CREAM

Steps:

• Sprinkle veal chops with salt and pepper; dredge chops in 1/2 cup flour.
• Heat oil in lg. skillet over medium-high heat. Brown veal chops 3 to 4 minutes on each side. Cover and cook 3 to 5 more minutes or until chops are done.Remove chops from skillet, and keep warm, reserving drippings in skillet.
• Add onion to skillet, and saute 2 minutes. Add mushrooms; saute 5 minutes or until tender. Add 1 tablespoon flour, stirring constantly. Gradually add 1/2 cup half and half, bring mixture to a boil. Stir in cognac. Combine egg yolks and remaining 1/2 cup half and half; gradually add to skillet. Cook, stirring constantly 4 to 5 minutes or until sauce thickens. Spoon over veal chops.